Vegetable soup with mushrooms

Light mushroom soup can be cooked from both fresh and frozen vegetables and mushrooms. Vegans and fasting alike will appreciate the dish.

Ingredients

• Champignons 300 g
• Carrot 1-2 pieces
• Zucchini 1 piece
• Onion 1 piece
• Broccoli 5-6 inflorescences
• Cauliflower 4-5 inflorescences
• Vegetable oil 2 tbsp. spoons
• Green beans 150 g
• Garlic 3 cloves
• Water 1½ l
• Thyme ½ teaspoon
• Oregano ½ teaspoon
• Freshly ground pepper taste
• Salt taste

Directions

1. Cut the champignons into slices, carrots - into thin slices, zucchini - into strips, onions - into small pieces.
2. Disassemble the broccoli and cauliflower into small florets.
3. Heat vegetable oil in a skillet and add onions, carrots and green beans. Fry for 10 minutes, stirring constantly.
4. Add mushrooms. Cook for another 5 minutes.
5. Top with zucchini and minced garlic. Cook everything together for another 5 minutes.
6. If you are using frozen vegetables, wait until almost all of the moisture has evaporated.
7. Meanwhile, boil water in a saucepan and then toss in the cauliflower. Add broccoli after 5 minutes.
8. After another 5 minutes, add all the other vegetables and mushrooms, salt and pepper, season with oregano and thyme. Bring to a boil and cook for 10 minutes.